Name: Chocolate Chunk Brownies
Ingredients: 1 1/4 c All-purpose flour; 1/4 ts Baking soda; 1/8 ts Double acting baking powder; 1/8 ts Salt; 14 oz Semisweet chocolate --; Finely chopped; 1 c Granulated sugar; 9 tb Unsalted butter -- cut; Tablespoons; 1/4 c Light corn syrup; 1/4 c Water; 3 lg Eggs -- chilled; 1 tb Vanilla extract; 1 1/2 c Coarsely chopped walnut --; Halves, divided; 9 oz Swiss dark chocolate -- cut; Inch chunks -- divided

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Swiss	Godiva, Brownies, Chocolate	24	Servings

INGREDIENTS

1 1/4	c	All-purpose flour
1/4	ts	Baking soda
1/8	ts	Double acting baking powder
1/8	ts	Salt
14	oz	Semisweet chocolate —
		Finely chopped
1	c	Granulated sugar
9	tb	Unsalted butter — cut
		Tablespoons
1/4	c	Light corn syrup
1/4	c	Water
3	lg	Eggs — chilled
1	tb	Vanilla extract
1 1/2	c	Coarsely chopped walnut —
		Halves, divided
9	oz	Swiss dark chocolate — cut
		Inch chunks — divided

INSTRUCTIONS

Position a rack in the center of the oven and preheat to 325 degrees F.
Line a 13-by-9 1/2-inch baking pan with a double thickness of aluminum foil
so that the foil extends 2 inches beyond the two short ends of the pan.
Fold the overhang down along the sides of the pan. Butter the bottom of the
foil-lined pan. In a medium bowl, stir together the flour, baking soda,
baking powder and salt. Place the semisweet chocolate in a large bowl. In a
medium saucepan, combine the sugar, butter, corn syrup and water. Cook over
medium heat, stirring constantly with a wooden spoon, until the butter
melts, the sugar is dissolved and the mixture comes to a boil. Remove the
pan from the heat and pour the hot syrup over the chocolate. Let the
mixture stand for 1 to 2 minutes, to melt the chocolate. Whisk until
smooth. One at a time, whisk in the eggs, blending until smooth. Whisk in
the vanilla and the flour mixture, mixing until the batter is smooth. Using
a rubber spatula, fold in 1 cup of the walnuts and 6 ounces of the Swiss
chocolate chunks. Scrape the batter into the prepared pan and spread it
evenly with a spatula. Sprinkle the remaining 1/2 cup of walnuts and 3
ounces of chocolate chunks over the top of the batter. Bake the brownies
for 40 to 50 minutes, or until a cake tester or toothpick inserted into the
center of the brownie comes out with a few moist crumbs clinging to it.
Cool the brownies in the pan set on a wire rack. When the brownies are
completely cool, cover the pan of brownies with plastic wrap and let the
brownies set at room temperature for at least 6 hours or overnight. Invert
the brownies onto a large plate or cutting board. Remove the pan and
carefully peel off the foil. Invert again onto a smooth cutting surface and
cut into 24 bars. Store the brownies at room temperature in an airtight
container for up to five days.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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